Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Tomato Basil Vinaigrette

Coleson's Catch - Cropped
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Tomato Basil Vinaigrette

Ingredients

  • 1 c tomatoes diced
  • 1 Tbsp chopped garlic
  • 2 Tbsp chopped fresh basil
  • 1/4 c red wine vinegar
  • 1/2 c olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Puree in a blender or food processor.

Wasabi Vinaigrette

Coleson's Catch - Cropped
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Wasabi Vinaigrette

Ingredients

  • 1 egg yolk
  • 1/4 c Wasabi paste
  • 1/2 c rice wine vinegar
  • 3/4 c olive oil
  • 1/2 tsp salt
  • 1/4 c sugar
  • 2 tsp horseradish

Instructions

  • In a blender or food processor add all ingredients except oil and mix. Slowly add the oil.

Notes

Serve with Char-Rare Tuna Wrap and Won Ton Crisps.

St. Andrews Barbecue Sauce For Salmon

Coho Salmon Fillets - Flash Frozen
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St. Andrews Barbecue Sauce For Salmon

Ingredients

  • 1 Tbsp. butter
  • 4 oz. chopped onion
  • 1 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 1 Tbsp. minced jalapeno pepper
  • 4 oz. coffee
  • 4 oz. Worcestershire sauce
  • 4 oz. tomato paste
  • 2 oz. apple cider vinegar
  • 2 oz. brown sugar
  • 2 Tbsp. apple cider stock as needed

Instructions

  • Heat the butter in a saucepan over medium heat.
  • Add the onion and garlic and saute for two or three minutes until an aroma is apparent.
  • Add the chili powder and jalapenos.
  • Sauté the mixture for another 30 to 45 seconds.
  • Add the coffee, Worcestershire Sauce, tomato paste, vinegar, brown sugar, and cider.
  • Simmer for 20 minutes, adding stock if needed, until it is somewhat thickened.
  • Keep warm until needed.

Balsamic Vinegar and Fig Compote for Salmon

Coho Salmon Fillets - Flash Frozen
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Balsamic Vinegar and Fig Compote for Salmon

Ingredients

  • 1 small red onion diced
  • 1 c sugar
  • 1/2 c balsamic vinegar
  • 1 Tbsp grated ginger
  • 2 c sliced firm figs
  • 1/2 c goat cheese

Instructions

  • In a heavy saucepan, dissolve the sugar in the vinegar, then add onions and ginger.
  • Simmer over a low heat until it turns into syrup.
  • Add the figs and continue to cook until it is thick again.
  • Serve warm over salmon and sprinkle with goat cheese.

Notes

Chill any remaining fig mixture and use as a chutney.

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